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Farmhouse Sausage Eggs Benedict
Breakfast like a king with this Farmhouse Sausage Eggs Benedict. Juicy herby sausages, soft yolk eggs and creamy hollandaise - what more could you want?

25 minutes

Capable Cooks


What you’ll need

  1. 4 Three Aussie Farmers Farmhouse Sausages
  2. 4 eggs
  3. 1 Tbsp. white vinegar
  4. 4 slices ciabatta
  5. 2 Tbsp. butter
  6. 300g baby spinach
  7. 100g hollandaise sauce
  8. Salt and pepper
  9. Handful of parsley, chopped

How to make it

  1. Cook Farmhouse sausages according to pack instructions.
  2. Toast ciabatta then butter.
  3. Meanwhile over med. heat bring a pot of water to the boil. Reduce heat to a simmer. Add the vinegar and use a spoon to stir until you form a whirlpool. Crack your eggs one by one into the centre. Cook for 2-3 until the egg whites set for a runny yolk. Use a slotted spoon to carefully scoop out.
  4. Heat hollandaise sauce according to pack instructions.
  5. Slice sausages in half lengthways.
  6. On each buttered ciabatta slice layer spinach, sausage, egg and hollandaise sauce. Season with salt and pepper and sprinkle with chopped parsley.